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Aaronson Corn Muffins
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
Susan Aaronson PSTT79 °C
1 1/3 Tasseflour
2/3 Tassecornmeal
1/2 Tassesugar
3 Teelöffelbaking powder
1/2 TeelöffelBaking soda
 Pn Salt
1 Tassesour cream
X-lg eggs
5 EsslöffelButter melted
12 x ca. 30 gCan Green Gian Mexicorn;optl
1/2 Tassebacon coarsely chopped
 Cupcake papers
die Zubereitung:

I like to add the Mexicorn and bacon to this recipe. It certainly does enhance the flavor, but if you want plain corn muffins, you can certainly omit these 2 ingredients. Preheat oven to 400~. You'll need either one or two 12 unit muffin tins, lined with cupcake papers. Whisk the dry ingredients together, throughly, in a bowl and set aside. Whisk the sour cream, eggs amd melted butter together until well-blended. Make a well in the dry ingredients, pour in cream/butter/egg mixture and if you're adding the corn and bacon, add them now. Using a spatula, fold the ingredients together, just until combined-Don't Overmix. Spoon the mixture into the lined muffin tins, filling them evenly, about 3/4 full. Bake for 20-25 minutes, testing until a wooden pick comes out clean. Let me know if these muffins are what you're looking for. I have more recipes if they're not. Enjoy.......Susan Mm Format Norma Wrenn npxr56b

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